Moroccan-Style Roast Chicken Reviews

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users rating3/4

This is a good recipe, if you let the chicken sit in the honey/spice mixture over night. I also added about an eighth of a teaspoon of cumin and sliced almonds to round out the flavor. Let that sit in the fridge over night. Next time, I would also bake at 300 degrees for a much longer time. I think a slow roast would make this dish perfect.

I used the recipe as a jump start for my own version- I squeezed some orange juice into the honey mixure, stuffed the chicken cavity with the used orange wedges, substituted cumin for turmeric and slow-roasted my chicken for about 3 hours at 300 degrees. It was the most succulent chicken I think I've ever made, and the smells that filled the kitchen were divine.

I found this recipe
to be very easy and
very tasty. It was
easy to prepare but
found it difficult
to brush the honey
butter on to the raw
chicken. However, I
did discover once
the chicken was
slightly warm in the
over, the honey
butter melted right
on. I would
recommend holding
off on applying this
until the chicken is
slightly warm/hot in
the oven to make it
easier to evenly
distribute
throughout the
chicken. Overall a
delicious meal -
went very well w/
cous-cous. Next time
I'll make even more
of the honey butter
to make it extra
saucy.

This was my first time making a
Moroccan styled food and I have to
say that my husband and I LOVED it!
I did brine my chicken, like others
had suggested and I don't think I
have ever had a more tender, juicy
chicken! I paired it with a Moroccan
carrot salad and some coucous and it
was one amazing meal!!

we put it into our sun-oven in a roasting pan and it turned out great, not too dark and super tender (as always with chicken in the sun-oven).
As an additional bonus we didn't use any energy other than the sun...

I have used this
easy recipe time and
time again at
parties or family
gatherings. Everyone
always exclaims
about how wonderful
the chicken is, and
the leftovers are
incredible. I
usually cook 2
chickens (more
servings) and always
brine the chicken
the night before (1
C salt to 1 C sugar
to 10 C water) and
ALWAYS cover the
chicken in tinfoil
because the honey
gets dark fast. This
is one of our
favorites : )